Holiday confectionery

I may still have a thing or two to learn about tempering chocolate, but I’m pretty good at sugar-based confectionery. Every year at Christmas, I make these lemon and rosewater jellies – a sort of faux-Turkish delight, since they’re set with gelatin rather than starch – from an old Bon Appétit recipe that’s inexplicably missing from the Epicurious database. It just wouldn’t taste like Christmas without them. And apparently I’m not the only one who feels that way: check out Harold McGee’s latest Curious Cook column for more on Turkish delight and other candy.

Merry Christmas!

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  1. Tweets that mention Holiday confectionery | Kayahara -- - December 24, 2010

    […] This post was mentioned on Twitter by Matthew Hayday. Matthew Hayday said: RT @mtkayahara: Turkish delight at Christmas: something @Harold_McGee and I have in common. […]